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Royal Pizza

102 - 11010 101 Street NW Edmonton AB T5H 4B9 · Food - General

Official record from Alberta →

Inspection summary

Royal Pizza has been inspected 8 times by Alberta Health Services (Environmental Public Health) since October 24, 2023. The most recent inspection, on September 21, 2026, recorded 3 infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Chemicals and toxic substances.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 7 times across 5 separate inspections, most recently on January 27, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on December 23, 2024. For example: Are chemicals stored and handled in a safe manner?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 7 times across 4 separate inspections, most recently on September 21, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 3 times across 3 separate inspections, most recently on September 21, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on September 21, 2026. For example: Is the facility maintained in a clean and sanitary condition?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

8 inspections

  1. Demand Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser at the kitchen hand sink was empty. Paper towel was provided at the hand sink during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Accumulation of dust and grease noted on the filters of the commercial exhaust hood. Cleaning required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust accumulation noted on some ceiling tiles in the kitchen- cleaning required.Food debris splashes noted on the wall behind the hand sink in the kitchen- cleaning required.
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine test strips have an expiry date of October 2019. New chlorine test strips are required.
  4. Risk Management Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • -All the chemical bottles were not labeled.-The sanitizer solution was stored inside the food grade container and the bucket was unlabeled.Actions taken:-Staff was instructed to label all the chemical bottles/buckets with their names to avoid chemical misuse.-Education was provided not to store food items in the sanitizer buckets (as the buckets are food grade).
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • "Outstanding violation"- The dishwasher was not dispensing any chlorine sanitizing solution. If the dishwasher is not able to adequately sanitize customer dishes, utensils and beverage containers, you are required to remove all customer re-useable dishes, utensils and beverage containers and use single-use customer dishes, utensils and beverage containers. All dishes and utensils used for food preparation and service must be washed, rinsed and sanitized at the two-compartment sink.-Operator confirmed that they are temporarily shifting to single use disposables for customer utensils. A signage was posted on the dishwasher "not in use" and staff was instructed not to use the dishwasher until the repair work is done. -All the customer utensils (beverages, cups, plates etc.) were removed from the shelves and the facility will solely use single use disposables temporarily. *Please notify PHI, once the facility plans to repair the dishwasher.
  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizing solution prepared and ready for use during food preparation and handling. The operator took the old bottle of chlorine sanitizer connected to the dishwasher and prepared a bucket of bleach water. Ensure that all staff are aware that they must have a sanitizing solution available and ready for use at all times. A 100 ppm chlorine solution is required- use the test strips to monitor the sanitizer concentration. Prepare fresh sanitizer as needed throughout the day.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher is not dispensing any chlorine sanitizing solution. If the dishwasher is not able to adequately sanitize customer dishes, utensils and beverage containers, you are required to remove all customer re-useable dishes, utensils and beverage containers and use single-use customer dishes, utensils and beverage containers. All dishes and utensils used for food preparation and service must be washed, rinsed and sanitized at the two-compartment sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no liquid soap or paper towels provided in the dispensers at the kitchen hand sink. The hand sink must always be supplied with liquid soap and paper towel in dispensers at the hand sink.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Someone in care or control of the facility is required to complete an approved course in food safety. The violations noted during today's inspection indicates that additional food safety training is required.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The plastic pitcher that is used to scoop pizza sauce out of the large pail in the walk-in cooler was sitting directly in the pizza sauce. Scoops/utensil etc. must be stored in a manner that prevents contamination of food. The pitcher must be stored outside of the pail of sauce, or in a manner that the handle of the pitcher does not come into direct contact with the sauce.
  6. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizing solution prepared and ready for use during food preparation and handling. The operator took the old bottle of chlorine sanitizer connected to the dishwasher and prepared a bucket of bleach water. Ensure that all staff are aware that they must have a sanitizing solution available and ready for use at all times. A 100 ppm chlorine solution is required- use the test strips to monitor the sanitizer concentration. Prepare fresh sanitizer as needed throughout the day.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher is not dispensing any chlorine sanitizing solution. If the dishwasher is not able to adequately sanitize customer dishes, utensils and beverage containers, you are required to remove all customer re-useable dishes, utensils and beverage containers and use single-use customer dishes, utensils and beverage containers. All dishes and utensils used for food preparation and service must be washed, rinsed and sanitized at the two-compartment sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no liquid soap or paper towels provided in the dispensers at the kitchen hand sink. The hand sink must always be supplied with liquid soap and paper towel in dispensers at the hand sink.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Someone in care or control of the facility is required to complete an approved course in food safety. The violations noted during today's inspection indicates that additional food safety training is required.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The plastic pitcher that is used to scoop pizza sauce out of the large pail in the walk-in cooler was sitting directly in the pizza sauce. Scoops/utensil etc. must be stored in a manner that prevents contamination of food. The pitcher must be stored outside of the pail of sauce, or in a manner that the handle of the pitcher does not come into direct contact with the sauce.
  7. Risk Management Inspection

    0 infractions

  8. Demand Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The cover used over the pans containing pizza dough in the walk-in cooler was soiled. Replace with new washable cover.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The pitcher used to scoop pizza sauce out of the large bin in the walk-in cooler was sitting directly in the pizza sauce. Utensils must be stored such that the handle does not come into contact with food.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No sanitizer was detected at dish level during the final rinse cycle of the dishwasher. The dishwasher must be serviced immediately to ensure that 100 ppm chlorine is dispensed at dish level, final rinse. All dishes and utensils are to be manually sanitized when they come out of the dishwasher using 100 ppm chlorine (soak in sanitizing solution for 2 minutes and then leavel to air-dry).

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